with cucumber, tomato and harissa dressing
A bed of bulgur forms the base of this vibrant veggie dish which also features Greek style cheese and a spicy harissa dressing.
Allergens
Tags
Vegetable Stock
1 sachet(s)
Tomato
2 unit(s)
Cucumber
2 unit(s)
Lemon
1 unit(s)
Harissa Paste
1 sachet(s)
Honey
1 sachet(s)
Greek Style Cheese
100 grams
Parsley
5 grams
Ranch Sauce
50 grams
Bulgur Wheat
150 grams
Radish
125 grams
Sugar
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Pour 300ml water (per 2P) for the bulgur wheat into a large pot, stir in the stock and bring to the boil.
- Stir in the bulgur, bring back up to the boil and simmer for 1 min.
- Pop a lid on the pot and remove from the heat. Leave aside for 12-15 mins or until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Cut the tomato into 1cm chunks.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Cut the lemon into quarters.
- Roughly chop the parsley (stalks and all).
- Trim the radish and thinly slice.
- In a large bowl, combine half the harissa paste, honey, a good squeeze of lemon juice and ½ tsp sugar (per 2P).
- Add the chopped cucumber and tomato to the bowl.
- Toss to coat in the dressing. Season with salt and pepper.
- Add the ranch sauce and remaining harissa paste to a separate small bowl.
- Mix well to combine.
- Crumble the Greek style cheese.
- Toss the bulgur with the tomatoes and cucumber and half the parsley until everything is equally distributed.
- Share the bulgur between bowls.
- Top with the radish and Greek style cheese.
- Finish with a sprinkling of the remaining parsley and a drizzle of harissa dressing.
- Serve with any remaining lemon wedges for squeezing over.
2691
kJ
Energy (kJ)
643
kcal
Energy (kcal)
32.2
g
Fat
10.5
g
of which saturates
63.7
g
Carbohydrate
12.7
g
of which sugars
14.9
g
Dietary Fiber
20.2
g
Protein
0
mg
Cholesterol
9.15
g
Salt
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